We present a simplified take on a cocktail featured on our latest menu. Designed as a batch premix that's loaded with the flavours associated with festive period, making it perfect for hosting a celebration. Save the extra cordial for brunch beverages, sweets, or to make another batch of the drink.
Bikini Recipe
Yields 10 servings
To make the Clementine Cordial (yields 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g granulated sugar
For the Cocktail (yields 850ml, enough for 10)
400ml decent vodka
100ml dry gin
150ml peach-flavored liqueur
200ml citrus syrup (from the recipe above)
A few cranberries, to garnish
Mandarin essential oil, as a final touch
Directions
To prepare the Syrup: Combine the listed ingredients in a pan, heat until it reaches a gentle boil, mixing until the sugar dissolves. Next, remove from the heat allowing it to cool down fully. Decant into an sealable bottle, close it keeping it chilled, where it will keep for about four weeks.
To make Cocktail Base: Combine the specified liquids into a big jug, leave to sit for an hour, then pass it through , ideally through muslin, so it's completely strained.
For serving: Add 85ml from the cocktail base into a cocktail shaker packed with ice, and stir gently for about 60 seconds to cool it down. Pour to a frosted cocktail glass or equivalent, top with some cranberries adding the final touch with a light spray of mandarin oil over the top.
